What is a Frittata?
If you don’t know what a frittata is, then let me introduce you to your new best friend! It’s sort of an Italian omelet, kind of like a crustless quiche.
Unlike an omelet the ingredients are mixed in with the eggs instead of used as a filling. They are typically made in an oven safe skillet because they are started on the stove and finished in the oven.
Every single time I make one, I think, “Why don’t we have these more often?” They are so simple and perfect.
Now that eggs are no longer bad for you (don’t you love science and all it’s research?) – I am ready to add more egg recipes to our menus!
Ingredients for This Easy Sweet Potato Frittata Recipe
- Green onions.
- Baby Spinach – use organic if possible as spinach is one of the dirty dozen!
- Cumin – ground.
- Thyme – fresh if you have it, otherwise dried.
- Sweet Potatoes – there is some disagreement about whether you need to buy organic or not. Some sites say that regular potatoes definitely need to be organic, but sweet potatoes are okay. Some say that sweet potatoes should be organic. So, it’s up to you, I buy organic when they are on sale because they keep in our basement for a long time.
- Goat Cheese.
- Olive Oil – extra virgin cold pressed if possible.
- Milk – I used whole you can use low fat milk if you’d like.
- Eggs – I buy pasture raised eggs, but any eggs will work.
Steps for Making this Easy Vegetarian Dinner
Begin by preheating the oven to 425. You are going to start the frittata on the stove and finish it in the oven.
Whisk together the eggs, milk, salt and pepper in a large bowl.
Peel and finely dice the sweet potatoes. You want about 1/4 inch dice. This ensures that the sweet potatoes will cook through and be sweet and creamy and slightly crisp and golden. Finely slice the green onions.
Heat the oil over medium heat in an oven proof skillet (cast iron is perfect for this.) Add the sweet potatoes and stir them to coat.
Sprinkle them with the cumin, salt, and thyme.
Cooking stirring them every so often until they are tender and getting browned – about 10 minutes.
Sprinkle the green onions on the top.
Sprinkle the spinach leaves on top. To help them wilt, place a lid over the skillet for about a minute.
Turn the heat to low and give the eggs a quick whisk before pouring them over the top.
Break the goat cheese up with your fingers and crumble it over the top evenly spacing it out, so you can get some yummy cheese in every bite.
Cook on the stove for a couple of minutes or until the sides are starting to look a little set.
Place the pan in the oven and bake for 10-12 minutes or until the center is just set.
If you want it a little more browned (which isn’t really as important with goat cheese as it is with cheeses that brown really well – like mozzarella.)
Serve drizzled with hot sauce and topped with minced cilantro!
They are so easy to make. You can cook them all on the stove, all in the oven, or use a combination of stove to oven (my favorite.)
Great use for Leftover Vegetables!
With the stove to oven method, you start out precooking your vegetables on the stove. This is also the perfect time to use up some leftover roasted vegetables. I make it a habit to make more roasted vegetables than I need and using the leftovers in a frittata. These Roasted Root Vegetables, Roasted Summer Vegetables or Roasted Mini Peppers would all be excellent!
Not just leftover vegetables, frittatas are a great way to use up any odds and ends in your refrigerator. They are great way to use up cheese that you have hanging around from other recipes or leftover meats or fish. Leftover cooked salmon is so good in a frittata.
Even though I rarely use a specific recipe when making one since I am usually using leftovers, I found the perfect baby spinach and sweet potato recipe in The Sprouted Kitchen Cookbook.
More Delicious Frittata Recipes:
How about Cheesy Baked Provolone with Sausage – one of our favorites!
Swiss Chard and Eggs go so good together!
You can even make them in the Instant Pot.
Chorizo and Potatoes make a hearty and delicious dinner!
If you make this I would love it if you would comment and leave a rating!
Sweet Potato and Baby Spinach Frittata
- 8 eggs
- 1/2 cup whole milk
- salt and fresh ground black pepper
- 2 sweet potatoes small
- 1 tablespoon coconut or olive oil
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme leaves
- 2 green onions thinly sliced
- 2 cups baby spinach
- 1/3 cup herbed goat cheese I just used plain
- chopped fresh cilantro for garnish
- hot sauce for serving
- Preheat the oven to 425.
- In a large bowl whisk the eggs, add the milk, a pinch of salt,1/2 teaspoon of pepper and whisk again.
- Peel the sweet potatoes and cut them in 1/4 inch dice. Heat the oil in a 10-12 inch saute pan (I used my cast iron skillet). Add the potatoes and stir to coat. Sprinkle with the cumin, 1/2 teaspoon salt and the thyme and stir again. Cook the potatoes stirring occasionally until tender and browned - about 10 minutes. Sprinkle the green onions on the top and then the spinach.
- Let the spinach wilt for about a minute, using a lid to help. Turn the heat to low, whisk the eggs again and pour over the top. Crumble the goat cheese over the top. Place the pan in the oven and bake for 10-12 minutes or until just set.
- Remove the frittata and let it rest for a couple of minutes before slicing. Sprinkle with more pepper, garnish with cilantro and serve with hot sauce on the side.